Paolo's Carpaccio, Risotto and Scaloppine Class ... Part 2

Ok antipasti consumed lets start cooking

2 styles of Carpaccio
First was a traditional with mustard vinegarette, rocket, mushroom and parmesan

Second was with a twist
Still with mustard vinegarette, rocket and Parmesan plus tomatoes, olives and capers ... this one was the favourite as the acid from the tomatoes and capers added to the curing of the meat.

So now onto the Risotto made 4 ways  ... to start we made Brodo di pollo a veggie / chicken stock that sat in the middle of the hot plate in readiness for the risotto

Rucola Zafferano e Gamberetti = rocket saffron shrimp
Radicchio, speck e vino Rosso = Gorgonzola with red wine speck and radicchio
Ai Porcini = Porcini mushrooms
Al Nero di Seppia = squid and squid ink

Next we made Scaloppine again 4 ways
Saltimbocca alla Romana = veal escalope with prosciutto and sage
Scaloppine ai Porcini = veal escalope with porcini mushrooms
Scaloppine al Limone Sandy's favourite = veal escalope with lemon sauce
Scaloppine alla Pizzaiola = veal escalope with tom cap olives sauce

Desert
Semifreddo al croccantino = with a almond caramel praline and chocatate sauce
How easy was the almond caramel praline to make and as they say some of the greatest pleasures lay just on this side of darkness!!!!

It was a great class and with so many variations on the base product we cover a lot of information and techniques. We can't wait to incorporate some of these at The Retreat.
INSERT RECIPE LATER got to run this afternoon we are heading into the old wall town off Lucca to go for a walk on the city walls and walk off the class!!!!